Heart healthy desserts
Eat a dessert that tastes good and is good for you.The words dessert and heart healthy don't often go hand-in-hand - a fact that causes woe to those watching what they eat. The good news is that eating healthy doesn't mean you can't indulge. Here are a few delicious heart healthy deserts to please not only your waistline and cholesterol levels, but also your taste buds.
Rhubarb Apple Crisp
- Filling – 2/3 cup sugar
- 3 tbsp all-purpose flour
- 1 tsp grated lemon rind
- 3-cups fresh or frozen (thawed) rhubarb cut in ½-inch pieces
- 3-cups apple cut into ½-inch pieces
- Topping – 1/3 cup packed brown sugar
- 1/3-cup rolled oats
- 3 tbsp whole-wheat flour
- 1 tsp cinnamon
- 2 tbsp soft non-hydrogenated/low-salt margarine
- Filling - In a bowl, mix together sugar, flour and lemon rind. Mix well. Add rhubarb and apple and mix well. Spoon into a baking dish.
- Topping - In a bowl, combine sugar, rolled oats, flour and cinnamon. Add melted margarine and stir to mix. Sprinkle over filling.
- Bake in preheated oven at 375 degrees Fahrenheit for 40 to 50 minutes until filling is bubbly and topping is brown. Serve warm or at room temperature.
- Tip: For even more heart health, leave the skins on the apples for added fiber.
- Non-stick cooking spray
- 2 eggs
- ½-cup vegetable oil (canola, olive, soybean, sunflower, safflower or sesame are acceptable)
- ½-cup honey
- ¼-cup brown sugar (firmly packed)
- ½-cup plain non-fat yogurt
- 2-cups whole-wheat flour
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- 1 ½-cups grated carrot
- ½-cup raisins
- ½-cup unsalted, dry roasted walnuts (chopped)
- Preheat oven to 400 degrees Fahrenheit and lightly spray an 8-inch square cake pan with non-stick cooking spray.
- In a large bowl, beat eggs thoroughly. Add oil, honey, sugar and yogurt and mix well. Blend in flour.
- Add cinnamon, baking soda, grated carrots, raisins and chopped walnuts. Mix well.
- Pour batter into prepared pan and bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
Heart healthy desserts include cookies? You bet! Here is a delicious recipe for this all-time favorite.
- 1 ½-cups brown sugar, firmly packed
- ¾-cup vegetable oil (canola, olive, soybean, sunflower, safflower or sesame seed)
- ½-cup cocoa (sifted)
- 2 tsp vanilla
- ½-cup skim milk
- 1 ¾-cup all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½-cup quick cooking oatmeal
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, cream sugar and oil together. Add cocoa, vanilla and milk. Mix well.
- In a medium bowl, sift together flour, baking powder and salt. Blend into sugar/oil mixture and mix in oatmeal.
- Drop by teaspoonfuls onto un-greased baking sheets. Bake for seven to nine minutes.
- 2-cups water
- 1-cup long-grain rice
- 4-cups evaporated fat-free milk
- ½-cup brown sugar
- ½ tsp lemon zest
- 1 tsp vanilla extract
- 6 egg whites
- ¼-cup crushed pineapple
- ¼-cup raisins
- ¼-cup chopped apricots
- In a medium saucepan, bring two cups of water to a boil. Add the rice and cook for 10 minutes. Pour into a strainer and drain thoroughly.
- In the same saucepan, add the evaporated milk and brown sugar. Cook until hot. Add the cooked rice, lemon zest and vanilla extract. Simmer over low heat until the rice is tender and the mixture is thick, usually about 30 minutes. Remove from heat and cool.
- In a small bowl, whisk together the egg whites. Pour into the rice mixture and add pineapple, raisins and apricots. Stir until well blended.
- Preheat the oven to 325 Fahrenheit and lightly coat a baking dish with cooking spray.
- Spoon the pudding and fruit into the baking dish. Bake until the pudding is set, usually about 20 minutes. Serve warm or chill and serve cold.